Goats milk cheese croquettes with strawberry and apple chutney

Ideas
4 servings Prep: 30 mins, Cooking: 25 mins
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Try this recipe or add them to your menu if you have vegetarians joining you.

By Food24 May 04 2015
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Ingredients (15)

CHUTNEY:
15 ml butter
1 onion — halved and sliced
2 apples — Granny Smith, peeled, cored and cubed
60 ml vinegar — white wine
60 ml brown sugar
2 ml fresh ginger — grated
chili flakes
350 g strawberries — hulled and chopped
CROQUETTES:
1 potatoes — small, peeled and diced
100 g chevin — crumbled
50 ml flour — seasoned
1 eggs — lightly beaten
100 ml breadcrumbs — coarse, dried
sunflower oil — for deep-frying
salad greens
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Method:

Chutney

Heat the butter and add the onion and apples. Fry over medium heat for about 10 minutes until the apples are almost soft.
Add the vinegar, sugar, ginger and chilli. Stir to dissolve the sugar then simmer gently for 15-20 minutes until the mixture is thick. Add the strawberries, turn off the heat and stir for a few minutes to just cook the strawberries. Leave to cool. If not using immediately, spoon into a hot, sterilised jar and seal.

Croquettes
Boil the potato until just soft. Drain and leave to cool and dry. Press through a sieve. Season with salt.
Mix the mashed potato and goat’s milk cheese together lightly. Shape into croquettes. Coat the croquettes in flour, then in egg and then in the breadcrumbs.
Heat the oil and deep fry until golden. Drain on absorbent paper. Serve with the strawberry and apple chutney and garnished with fresh salad leaves.

Text and image source: Ideas magazine

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